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Tuna with caper and olive salsa

Name: Tuna with caper and olive salsa
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: 20 semi-dried tomatoes; 4 tablespoons (1/3 cup) salted baby capers, rinsed; 12 black olives, pitted, sliced; 1/4 cup chopped flat-leaf parsley; 1 long red chilli, seeds removed, thinly sliced; 2 tablespoons lemon juice; 1/3 cup (80ml) extra virgin olive oil, plus extra to brush; 4 x 125g tuna steaks; 100g baby salad leaves; Lemon wedges, to serve

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This Mediterranean-inspired tuna, capers and olive salad is perfect for easy summer alfresco entertaining.

20 semi-dried tomatoes
4 tablespoons (1/3 cup) salted baby capers, rinsed
12 black olives, pitted, sliced
1/4 cup chopped flat-leaf parsley
1 long red chilli, seeds removed, thinly sliced
2 tablespoons lemon juice
1/3 cup (80ml) extra virgin olive oil, plus extra to brush
4 x 125g tuna steaks
100g baby salad leaves
Lemon wedges, to serve

Method

1.

To make the salsa, place tomatoes in a bowl with the capers, olives, parsley and chilli. Combine lemon juice and olive oil, season with salt and pepper, then set aside 2 tablespoons and add the rest to the salsa mixture. Toss to combine.
2.

Heat a chargrill or non-stick frypan over high heat. Brush tuna with a little oil and, when the grill is hot, sear for 1-2 minutes on each side. (Make sure it's still rare in the middle as it will continue to cook once removed from the heat.)
3.

Cut each tuna steak into 3-4 pieces. Toss salad leaves with remaining dressing and pile onto 4 plates. Add tuna pieces and divide the salsa between each plate. Serve with lemon wedges if desired.